@AbsoluteElyx Martinis @MaxDowntown + a Champagne Taittinger dinner @MaxsOysterBar

True confession.  I’m not much of a vodka girl.  I’m a whiskey girl.  Oh, and a champagne girl.  Definitely that.  So I cannot TELL you how excited I am for the Taittinger dinner tonight at Max Oyster:

taittinger

Nicolas Delione will be present for this event on behalf to Taittinger – a centuries old house of bubbly which is the third oldest producer of champagne.  The vines extend across a broad swath of the Champagne district of France, which allows for a massive terroir replete with different subtle characteristics.  Paired with the cuisine of Head Chef, Hunter Morton?  I.  Can’t.  Wait.  Full write up to follow.  Oh, and seats are – or should be – still remaining for this, depending on when you call, so please join me if you’re so inclined!

Ah, but back to my more questionable companion, vodka.  I’m just not – into it.  Typically.  However, Elyx Vodka is a higher proof, luxurious label which almost has subtle moonshine characteristics.  It has more body and flavor, is what I’m saying.  I sampled the ‘perfect’ martini at a sampling event held at Max Downtown several weeks back.  The copper pineapples are a lovely touch, and I now want some for my own bar (naturally):

elyx martini blog 1

So pretty!

elyx martini blog 2

Stirred, not shaken.  But of course.

Below, please find – and enjoy! Head Max Mixologist Brian Mitchell (also Beverage Director) recipe for “Pickle Me This” – a playful, sour, and spicy vodka martini.  Which has, quite honestly, swayed me to order a drink with clear liquor more than once following the Elyx mixer.  😉

Pickle Me This

2.5 oz Elyx Vodka

1 oz Dill pickle brine

Cholula Hot Sauce

Build in cocktail shaker, quick shake for not he rocks, or shake well for up.  garnish with a lemon peel and bread and butter pickle slice.

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